Café Potato Salad
Serves 4; about 15-20 minutes hands on time; ready in 30 minutes
12-14 oz red potatoes, quartered
water to cover
1 pinch of dried tarragon
1 pinch of sugar
½ cup frozen corn
2 Tbsp olive oil
1 Tbsp white wine vinegar
1 Tbsp Dijon mustard
½ tsp garlic, minced
½ tsp Splenda® granular
2 cups baby spinach, chopped
¼ medium red onion, chopped
¼ medium red bell pepper, chopped
¼ medium green bell pepper, chopped
Combine the potatoes, water, tarragon, and sugar in a large saucepan. Bring to a boil then reduce heat; simmer 8-10 minutes until fork tender. Add the corn to the pot. Drain and cool just a bit.
While the potatoes are cooking, whisk together the olive oil, vinegar, mustard, garlic, and Splenda®.
In a salad bowl, combine the potatoes and corn, dressing, spinach, onions, and peppers. Add the dressing and toss gently to coat. Serve at room temperature or refrigerate to chill about 30 minutes.
Note: To serve a crowd (about 10 servings), double the recipe and add one 15-oz can Great Northern beans, drained and rinsed.
